The White Inn

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Inspection history

1. Apr 17, 2026

   ✕
   2 violations

   • Critical: Food from unapproved source, spoiled, adulterated on premises.
   • Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.

2. Sep 9, 2025

   ✓
   2 violations

   • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
   • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions

3. Feb 5, 2025

   ✓
   1 violation

   • Miscellaneous, Economic Violation, Choking Poster, Training.

4. Dec 17, 2024

   ✓
   2 violations

   • In use food dispensing utensils improperly stored
   • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions

5. Nov 29, 2010

   ✕
   7 violations

   • Critical: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45�F as required.
   • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
   • Critical: Potentially hazardous foods are not kept at or above 140�F during hot holding.
   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
   • Critical: Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
   • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
   • Critical: Precooked, refrigerated potentially hazardous food is not reheated to 165�F or above within two hours.

6. May 25, 2010

   ✕
   5 violations

   • Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
   • Critical: Precooked, refrigerated potentially hazardous food is not reheated to 165�F or above within two hours.
   • Critical: Food from unapproved source, spoiled, adulterated on premises.
   • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
   • Critical: Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.

7. Nov 23, 2009

   ✕
   4 violations

   • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
   • Critical: Potentially hazardous foods are not kept at or above 140�F during hot holding.
   • Non food contact surfaces of equipment not clean

8. May 19, 2009

   ✕
   4 violations

   • Critical: Precooked, refrigerated potentially hazardous food is not reheated to 165�F or above within two hours.
   • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
   • Single service items reused, improperly stored, dispensed, not used when required
   • Critical: Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.